Wednesday, February 23, 2011

My Easy Eggrolls

At our house, it's near impossible to find something The Mister, Boo, and I can all sit down and eat together.  To accommodate for all our particular lifestyle choices and allergies, we need a meal free of: sesame, soy, lentil, peanut, most tree nuts, dairy, rice, meat, and seafood.  Add to that my goal to not serve my family foods containing high-fructose corn syrup or trans fats, and there aren't a lot of conventional foods left for us.
Of course, we fudge a few of our requirements.  Boo can have soy lecithan and soy oils because they don't have enough protein for an allergic reaction.  I'll eat something with traces of dairy and rice and not worry too much about the effects on Punky.  Still, a lot of packaged and processed foods just don't work for us.

We've become healthier eaters because of our limitations, making things from scratch from real ingredients.  One of my favorite things to make is baked eggrolls to go with stir fry.  They are ridiculously simple to make and they taste just as good as deep-fried eggrolls.

Start with a bag of coleslaw mix.  That's right.  A $1.69 bag of shredded cabbage and carrots is the secret ingredient.  Throw it into a pan with a tbsp or so of oil and saute it until it gets soft.  While it's cooking, add a little salt, a little pepper, a splash of apple cider vinegar, some garlic powder, and some ginger.  That's your filling.

You can use egg roll wraps or won ton wraps.  I have found that won ton wraps make mini eggrolls that are just the right size for toddlers to pick up.  These can be found at most grocery stores in the refrigerated produce area.  A little tip: they do well in the freezer, so buy a few extra packs to keep on hand.

Put a spoonful of filling on each wrap and roll up diagonally, tucking in the corners as you go.  I don't bother trying to seal them.  I just lay them down with the flap underneath.  Put them on a baking sheet that has been sprayed with cooking spray.  Before you put them in the oven, spray over the top of them with more cooking spray.  Bake them in a 375 degree oven for around 25 minutes.  Check to make sure they are getting browned on the edges and a little crispy.

 Making dipping sauces is the really fun part.  These eggrolls taste great dipped in a honey dijon sauce (equal parts of each).  But I've invented a pretty good substitution for a spicy peanut sauce.  Use any nut butter you are comfortable with.  I've made this in the past with sunflower seed butter, which is pretty safe for people that have other nut allergies. Start with the nut butter, whisk in enough apple cidar vinegar (or any other fruity vinegar you have) until it's a sauce, then add just little chili garlic sauce for some heat.

And that's it.  Non-greasy, but still crispy, eggrolls with tasty sauces.  Enjoy!

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